Brewing Kombucha in a Brewing System
Kombucha is a healthy beverage that contains beneficial bacteria and yeast. It also contains vitamins and minerals. It can help boost the immune system and reduce depression symptoms.
The FDA has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing kombucha at home is simple, inexpensive, and convenient. The process is simple and requires minimal space.
Equipment
There are several manufacturers that offer systems to streamline the brewing process and ensure consistency. These systems are perfect for small commercial and home brewing.
Large glass container: Look for one or two-gallon containers that are solid without a spigot, especially ones with a wide neck (smaller surface area allows more oxygen). Mason jars, and other containers with narrow mouths, don’t let enough air into the container during fermentation.
A thermometer: Often overlooked but essential for regulating the temperature during fermentation. A heating mat is also useful in winter for warming up kombucha.
Long, flexible brush for bottle cleaning: Ideal for cleaning bottles in tight corners. Brewery wash: Specially formulated to remove stubborn residues that can form on jar surfaces and in narrow necks. Use in conjunction with a bottle cleaning brush for the best results.
Ingredients
Kombucha is a tea that has been fermented and touted as having health benefits. It is made by mixing a symbiotic culture of bacteria and yeast with a sweetened tea solution. The symbiotic method creates what is called a “biofilm”, a matrix of cells. The biofilm contains lactic-acid bacteria and yeast that produce acids and other substances which give kombucha it’s distinctive flavor and nutritional value.
The symbiotic reaction also breaks sugar down into carbon dioxide, and small amounts of ethanol. This is the reason kombucha can be called “the Champagne of Health.” Commercial kombucha usually contains less than 0.5% of alcohol, which is FDA-approved for non-alcoholic labels.
When you brew your own kombucha, it is important to use high quality ingredients. You should choose a non-herbal, unflavored black or green tea with plain white or turbinado sugar to avoid flavors and oils that can compromise the brew. The sweetener is used to feed the SCOBY, which will then convert it into vitamins and antioxidants.
Scobys
A scoby is made up of bacteria and fungi that form a symbiotic partnership and make kombucha. You can buy a scoby online, or get one from friends and relatives who make kombucha.
Once the tea has cooled to room temperature, pour it into your brewing vessel and add the scoby (store-bought is fine). Cover with a tight-weave cloth, like a bandana or old tee shirt. This allows airflow, but keeps fruit flies out and dust out.
Place your jar somewhere warm and dark. Ferment it for 7-10days. Check the jar occasionally and gently touch the surface of the scoby. If it feels nubbly, rough or patchy, this is normal; the scoby will become smooth and more uniform with each batch of kombucha you brew. Keep your jars out of the sun, as it can make kombucha taste vinegary.
Stores
Find a dark place to store your Kombucha where the temperature will not fluctuate too much. A closet or cabinet is a good option if it’s large enough and you open/close it often enough to promote airflow. If you decide to store your tea in a cabinet, keep a jar with starter tea nearby just in case you need to re-start the batch.
Always use sterile equipment and clean hands when handling a SCOBY. It is also important to test your Kombucha regularly for harmful fungi and bacteria.
If you find mold or fungi in your kombucha, discard it and start again. Use the starter liquid from your SCOBY Hotel to re-start your next batch and continue this process until you’ve got a constant supply of delicious Kombucha on hand! Enjoy!